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Chicken and Cheese Chilies





Yields
Makes 5 or 6 servings

Steve Tomasek of Castle Rock, Colorado, fills poblanos with shredded chicken, cheese, and vegetables.

 2 boned, skinned chicken breast halves (3/4 lb. total), each cut into quarters
 1/2 cup chopped onion
 1/4 cup chopped tomato
 1 tablespoon olive oil
 2 teaspoons minced garlic
 1/2 teaspoon ground cumin
 1/4 cup chopped red bell pepper
 1 can (4 oz.) diced green chilies
 1 1/4 cups (5 oz.) shredded jack cheese with chilies
  About 1 pound fresh poblano chilies (also called pasillas; 6 to 8, equal-size), rinsed
  Crème fraîche or sour cream
  Salt
Step 1
1

Rinse chicken and pat dry. In a 10- to 12-inch nonstick frying pan over medium heat, combine chicken, onion, tomato, oil, garlic, and cumin. Stir often until chicken is slightly pink in center of thickest part (cut to test), 6 to 10 minutes.

Step 2
2

Let stand until chicken is cool enough to touch, then tear meat into shreds. Return to pan. Add bell pepper, canned chilies, and cheese; mix.

Step 3
3

Wearing rubber gloves, cut poblanos in half lengthwise. With a knife, cut seed lump from beneath the stem inside each chili, leaving stem end in place (to form a cup). Pull out and discard veins.

Step 4
4

Mound chicken mixture equally in chili halves. Set chilies in an oiled 9- by 13-inch casserole, filling it. Cover tightly with foil.

Step 5
5

Bake in a 375° oven until the poblanos are tender when pierced, about 35 minutes.

Step 6
6

Serve chilies with a spatula. Add crème fraîche and salt to taste.

Nutrition Facts

Servings 0


Amount Per Serving
Calories 211Calories from Fat 47
% Daily Value *
Total Fat 11g17%

Saturated Fat 4.7g24%
Cholesterol 58mg20%
Sodium 316mg14%
Total Carbohydrate 9.4g4%

Dietary Fiber 1.4g6%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.